Bone broth is rich in collagen, cartilage, and many other nutrients, and it's easy to make at home in the pressure cooker. Bone broth that takes up to 48 hours to cook on the stovetop, but only requires three hours in the Instant Pot.
Bone broth is a stock typically made with bones that simmer for hours. The long cooking time produces a gelatinous stock that is nourishing and flavorful. Whether you drink bone broth straight or use it in soups and other dishes, the pressure cooker is an excellent method.
Bones rich in collagen are the best bones to use. Marrow bones, feet, and knuckles are excellent choices. For extra beef flavor, add some oxtails, a meaty beef shank, or a few short ribs. Roasting the bones adds extra flavor and color to the stock, but feel free to skip that step if you're short on time or the oven isn't an option.
- 4 pounds beef bones
- 2 tablespoons apple cider vinegar
- 1 large carrot (sliced)
- 1 rib celery (sliced)
- 1 large onion (quartered)
- 1 head garlic (sliced in half crosswise)
- 2 bay leaves
- Optional: 1 teaspoon kosher salt
Gather the ingredients and heat the oven to 400 F.
Arrange the beef bones on a rimmed baking sheet or roasting pan.
Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
Meanwhile, add about 10 cups of water and the vinegar to the Instant Pot. Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
Drain the beef bones and then add them back to the pot. Add the vegetables to the pot along with 7 cups of water.
Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate it.
When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
Spoon the gelatinous broth into jars or freezer containers. Refrigerate bone broth for up to 5 days or freeze it for up to 1 year.
- To store your homemade bone broth, pour it into freezer containers or ice cube trays and freeze for up to one year. Silicone ice cube trays come in a variety of sizes, and they are convenient—pop out a block or two of frozen bone broth whenever you need it.
- Canning jars can make suitable freezer containers, but they become fragile when frozen. To avoid broken jars, use wide-mouth jars. Make sure the broth is cooled when you pour it into the jars and leave at least an inch of headspace. Freeze the jars of broth uncovered. When the broth is completely frozen, place the lids on the jars. It's best to defrost glass jars of bone broth in the refrigerator to avoid sudden temperature changes.